1 lb. hot dogs
1 (20 oz.) can pineapple chunks
1 tbsp. cornstarch
2 tbsp. ketchup
2 tbsp. sugar
2 tbsp. lemon juice
1/4 tsp. soy sauce
1/4 tsp. ground ginger
3 1/2 to 4 c. cooked hot rice

Slice hot dogs with 2 crossed slashes on each end. Drain pineapple, reserving juice for sauce.

SAUCE: Stir juice, cornstarch, sugar, ketchup, lemon juice, soy sauce, ginger. Cook, stirring constantly until thickened. Place rice on a serving pan heaping slightly in middle. Dip hot dogs in pineapple sauce and arrange on rice. Do the same with pineapple chunks. Pour remaining sauce over rice. Broil in oven until hot dogs curl and become lightly brown.